Spinach and Feta Omelette

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Spinach (frozen)pack 400 g ≈ $1.90 70 g
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.91 30 ml
5. 5 Olive oil 4 ml
6. 6 Salt 1 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the spinach², dry it, and cut into large pieces about 2–3 cm.

2. Heat a medium skillet over medium heat, add oil, and sauté the spinach² until the water evaporates and the spinach is tender, about 3 minutes.

3. Beat the eggs¹ with milk⁴, season with salt and pepper to taste, pour evenly into the skillet, cover and cook over medium heat for about 4 minutes until the omelette is soft; test by piercing — it should be soft.

4. Crumble feta³ over the top and continue cooking, covered, for another about 1 minute until the feta slightly melts.

5. Remove from heat, transfer to a plate, portion and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.